GEOLINKS International Conference 2019, Book 2
PROTEIN COMPOSITIONS ON THE BASE OF PLANT BASED PROTEINS WITH BALANCED AMINO ACID COMPOSITION
Graduate Student Gaivoronskaya, Dr. Valentina Kolpakova, Dr. Nikolai Lukin, PhD. Ludmila Chumikina, Dr. Vladimir Bessonov
The data presents the theoretical and practical bases of creating new two-component protein compositions from various types of grain raw materials with using the transglutaminase enzyme in order to apply them in the production of food products to increase the biological value and improve quality indicators. On the basis of Monte-Carlo calculation method, has been developed program that allows automatic selection of qualitative and quantitative selection of protein components from various sources of vegetable protein for balancing composites according to their amino acid composition. The program provides calculations for compositions containing from 2 to 8 proteins with different origins. In accordance with this program, have been developed composites based on dry wheat gluten (DWG), which is known to have a low biological value, with the addition of amaranth, pea, potato and oat protein. An experimental way for the biocomposites of the composition of the DWG-pea protein, DWG-potato protein, potato protein-oat protein at certain ratios of dry preparations determined the optimal parameters of the reaction: water ratio, exposure time, the concentration of the enzyme preparation.
Composites are enriched with all three limiting amino acids: lysine, threonine, sulfur-containing amino acids. For each of the essential amino acids, amino acid score was 100% and higher. Further studies on the functional properties of composites, the physicochemical properties of the proteins that make up them, and structural features will make it possible to determine the uses in the manufacture of food products based on their ability to bind fat, water, form foam, and so on.
protein compositions, plant based preparations, amino acid score, biological value